Lofthouse Cookies

lofthouse cookies
Lucy Schaeffer

You know those thick, soft sugar cookies from the grocery store that had an even thicker layer of frosting on top? These are the homemade version and just as good. You can dye the icing any color you like and top with different sprinkles depending on the season just like the grocery store bakery would do. The cream cheese and cornstarch really help give it that soft texture that would also stick to the top of your mouth. Just be sure to frost on a thick layer of buttercream to properly replicate the cookies. 

Looking for cutout sugar cookies? We have a perfect sugar cookie recipe for that too. 

Have you made these yet? Let us know how it went in the comments below! 

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Yields: 15
Prep Time: 0 hours 10 mins
Total Time: 2 hours 30 mins
For cookies:
2 1/4 c.

all-purpose flour, plus more for surface

1/4 c.


1 tsp.

baking powder

1 tsp.

kosher salt

1/2 c.

(1 stick) butter, softened 

4 oz.

cream cheese, softened 

1 c.

granulated sugar 


large egg 

1 tsp.

pure vanilla extract

1/2 tsp.

almond extract

For buttercream:
3/4 c.

(1 1/2 sticks) butter, softened

2 3/4 c.

powdered sugar

1 tbsp.

heavy cream

1 tsp.

pure vanilla extract

Pinch of kosher salt

Food coloring

Sprinkles, for decorating

  1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt. 
  2. In another large bowl using a hand mixer, beat butter, cream cheese, and sugar together until light and fluffy. Add egg and extracts and beat until well combined. Add dry ingredients and beat until just combined. Transfer dough to plastic wrap and smooth into a disc. Dough will still be soft and sticky at this point. Refrigerate until well chilled, at least 1 hour. 
  3. Preheat oven to 350° and line 2 large baking sheets with parchment. Lightly flour surface and place dough on counter. Dust top of dough with flour as well. Roll dough out to ½” thick. Use a 3” round cookie cutter to cut cookies and place on prepared baking sheets 2” apart. Gather scraps and re-roll to cut to cut out more cookies. 
  4. Bake until edges are just set, but centers are still slightly underdone, 10 to 12 minutes. Cookies shouldn’t gain much color on top. Let cool completely on baking sheets. 
  5. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until completely smooth and creamy, 2 minutes. Add powdered sugar and beat again until light and fluffy, about 3 minutes more. Add heavy cream, vanilla, and a pinch of salt and beat until combined. Add desired food coloring and beat again to combine. 
  6. Use an offset spatula to frost tops of cooled cookies with a thick amount of frosting, then top with sprinkles. 

Lucy Schaeffer
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